Advertisement

Our coronavirus coverage is free for the first 24 hours. Find the latest information at tampabay.com/coronavirus. Please consider subscribing or donating.

  1. Archive

Chicken l'Orange as easy or as hard as you want to be

There were a number of recipes for Chicken with Orange Sauce in response to Bill Mooney's request. They range from an easy recipe using frozen orange juice and onion soup mix (and we always need these) to one that is a bit more involved, made with onion, mushrooms and green pepper, and with orange juice, sherry and orange marmalade in the sauce. Ginger and tarragon are the flavorings used in the third recipe and the finished dish is garnished with slices of oranges and avocado.

After chicken, how about calzone? Alice McNeil asked for a recipe using refrigerated tube pizza dough and ricotta.

For: Bill Mooney of Inverness.

From: Bernice Borg of St. Petersburg.

Recipe: Easy Chicken l'Orange.

Easy Chicken l'Orange

Chicken pieces (the equivalent of two fryers cut in pieces _ can use just breasts if desired)

1 envelope onion soup mix

cup water

1 6-ounce can frozen orange juice, thawed

1 large orange, unpeeled

Wash chicken pieces; pat dry. Put in baking dish and cover with a mixture of onion soup mix, water and orange juice concentrate. Top with thick slices of unpeeled orange. Cover and bake at 375 degrees about 1 hour. Serve with hot, fluffy rice with pan juices as a sauce.

Madeline Pynn of Seminole shares a similar recipe in which the soup mix is sprinkled over the chicken in the baking dish. Pour orange juice concentrate over the chicken and bake at 350 degrees for 1{ hours, covered for the first half and then uncovered.

From: Betty Johnson of Dunedin.

Recipe: Chicken a l'Orange with Vegetables.

Chicken a l'Orange with Vegetables

2 frying chickens, each cut into eighths (any kind of chicken pieces may be used)

Salt and pepper

1 onion, peeled and cut up

1 orange, unpeeled and cut up

{ pint mushrooms, sliced

1 green pepper, sliced

2 cups orange juice

} cup sweet sherry

\ cup brown sugar

3 tablespoons orange marmalade

Season chicken pieces with salt and pepper, and arrange in baking pan. Top chicken with cut-up onion and orange, and with sliced mushrooms and green pepper. Combine orange juice, sherry, brown sugar and marmalade; pour over fruit and vegetables. Bake, covered, at 350 degrees for 1{ hours. Bake uncovered for 15 minutes. This yields plenty of sauce. Serve chicken with hot, fluffy rice. To serve, use a little sauce over the chicken and mix the rest of the sauce into the rice until it looks and tastes as if they had baked together for hours.

From: Margo Flowers of Clearwater.

Recipe: Orange-Avocado Chicken.

Orange-Avocado Chicken

6 chicken breast halves, skinned

\ cup butter or margarine, melted

1 teaspoon grated orange rind

1 cup orange juice, divided

{ cup chopped onion

} teaspoon salt

1 teaspoon paprika

{ teaspoon ground ginger

{ teaspoon dried whole tarragon, crushed

1 teaspoon cornstarch

2 oranges, peeled and sliced crosswise

1 avocado, peeled and sliced

Brown chicken in butter; add orange rind, { cup orange juice, onion and seasonings. Reduce heat to low; cover and cook 50 minutes or until tender. Remove to serving dish; keep warm.

Combine remaining { cup juice and cornstarch, stirring until smooth; add to pan drippings. Cook over low heat, stirring constantly, until thickened.

Arrange orange and avocado slices around chicken; pour orange sauce over top before serving. Yield: 6 servings.

For: Alice McNeil of St. Petersburg.

From: Alana Cunningham of Clearwater.

Recipe: Calzone.

Calzone

{ pound ground beef or turkey

{ cup diced onion/chopped garlic

1 medium jar spaghetti sauce

1 small can mushrooms

1 tube pizza dough

{ container no-fat ricotta

1 cup shredded mozzarella

Cook meat, onion and garlic; drain. Add 2 to 3 scoops of spaghetti sauce and mushrooms; set aside.

Spread pizza dough into large rectangle on greased cookie sheet. Cut into six squares.

Top each square with 1 scoop meat mixture, spoonful of ricotta and sprinkle of mozzarella cheese. Fold squares in popover styles; press to seal. Bake at 350 degrees 30 to 40 minutes until golden brown. Spread generously with sauce and cheese; return to oven until cheese melts. Serves 6.

Recipe requests

Ceil Bodwin of St. Petersburg would like to have a good recipe for Black Beans and Rice.

Jill Kelliher of Spring Hill has enjoyed the Orange Blossom Muffins she has purchased and would like to have a recipe to prepare in her own kitchen.

Banana Cake Roll is the recipe Mary Boyarski of Port Richey has misplaced. She has searched through 35 cookbooks with no luck. Do you have this one?

Jo Ann Calabro of Spring Hill is looking for an Italian "S" cookie recipe that uses 12 teaspoons of baking powder.

The Conch Fritters served with Lime Sauce for dipping at a wedding reception have spurred Joan Bichsel of Clearwater to search for the recipes. Joan has had no success and hopes you can help.

The area of Cornwall in England is noted for Saffron Cake. Joan Trembath of St. Petersburg would like to have the recipe.

You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked For It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter; letters without this information will be discarded. Requests cannot be answered by phone or mail.

YOU MIGHT ALSO LIKE

Advertisement
Advertisement